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Miso Peanut Ramen Bowls Recipe

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★★★★

3.8 from 34 reviews

Miso Peanut Ramen Bowls combine crispy tofu, a rich and creamy miso-peanut broth, and tender ramen noodles for a satisfying and flavorful meal. This recipe features a savory blend of Japanese-inspired ingredients with a hint of red curry spice, finished with fresh cucumber, cilantro, and chili crisp for a perfect balance of textures and flavors.

Ingredients

Scale

Tofu and Toppings

  • 1 block extra firm tofu (high protein preferred)
  • 1 tablespoon olive oil
  • Finely sliced cucumbers, for garnish
  • Cilantro and/or green onion, for garnish
  • Chili crisp, for topping

Sauce and Broth

  • 1/4 cup teriyaki sauce (e.g., Bachan’s Japanese BBQ sauce)
  • 1 clove garlic, grated
  • 1 tablespoon red curry paste or roasted red chili paste
  • 1 tablespoon white miso
  • 1–2 tablespoons peanut butter
  • 2 tablespoons reduced sodium soy sauce
  • 1 tablespoon brown sugar
  • 1 1/2 cups water
  • 1 1/2 teaspoons Better Than Bouillon roasted chicken or vegetable base (or 1 1/2 cups chicken or vegetable broth)
  • 1 (14-ounce) can full fat coconut milk

Noodles

  • 6 ounces uncooked ramen noodles (two 3-ounce packets, just the noodles)

Instructions

  1. Prep Tofu: Press the tofu with paper towels to remove excess water, then grate it using a box grater with medium to large holes to create tofu shreds.
  2. Crisp Tofu: Heat olive oil in a nonstick skillet over medium-high heat. Add the grated tofu and saute for 10-15 minutes, stirring occasionally, until the tofu becomes golden and develops a lightly crisp and chewy texture.
  3. Sauce Tofu: Add the teriyaki sauce and grated garlic to the tofu in the skillet. Continue to sauté for another 5-10 minutes to allow the mixture to caramelize. Add more teriyaki sauce if desired for extra flavor. Once done, transfer the tofu to a separate bowl and wipe out the pan.
  4. Make Ramen Broth: In the same pan, combine the red curry paste, white miso, peanut butter, soy sauce, and brown sugar. Heat gently until these ingredients form a thick paste. Then add the coconut milk and broth (or water with bouillon), whisking to incorporate. Let the broth simmer for 5-10 minutes until it slightly thickens and becomes creamy.
  5. Cook Ramen: While the broth simmers, bring a separate pot of water to boil and cook ramen noodles for 3-4 minutes until just tender. Drain the noodles and add them to the simmering broth in the skillet. Let them simmer together for 1-2 minutes so the noodles absorb the flavors and are well-coated with the sauce. Add additional broth if you prefer a soupier consistency.
  6. Serve: Divide the noodles and broth into bowls. Top each bowl with a generous scoop of the crispy tofu, then garnish with sliced cucumbers, cilantro and/or green onions, and a spoonful of chili crisp for a spicy, crunchy finish. Enjoy your flavorful miso peanut ramen bowl!

Notes

  • Pressing tofu helps it crisp better and absorb more flavor.
  • Adjust the amount of peanut butter and chili crisp to taste for desired creaminess and spice.
  • Using high-protein tofu improves texture but firm tofu works well too.
  • The broth can be made vegetarian by using vegetable broth or bouillon.
  • To make it gluten-free, use gluten-free soy sauce and gluten-free ramen noodles.

Keywords: Miso peanut ramen, crispy tofu ramen, Japanese noodle bowl, creamy ramen broth, vegetarian ramen

Find it online: https://epicrecipebox.com/miso-peanut-ramen-bowls-recipe/